JPS6154392B2 - - Google Patents
Info
- Publication number
- JPS6154392B2 JPS6154392B2 JP59205118A JP20511884A JPS6154392B2 JP S6154392 B2 JPS6154392 B2 JP S6154392B2 JP 59205118 A JP59205118 A JP 59205118A JP 20511884 A JP20511884 A JP 20511884A JP S6154392 B2 JPS6154392 B2 JP S6154392B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- salted
- breads
- additive
- konbu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000008429 bread Nutrition 0.000 claims description 8
- 235000012149 noodles Nutrition 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 4
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59205118A JPS6181764A (ja) | 1984-09-28 | 1984-09-28 | めん類，パン類などに好適な添加物の製法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59205118A JPS6181764A (ja) | 1984-09-28 | 1984-09-28 | めん類，パン類などに好適な添加物の製法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6181764A JPS6181764A (ja) | 1986-04-25 |
| JPS6154392B2 true JPS6154392B2 (ko) | 1986-11-21 |
Family
ID=16501717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59205118A Granted JPS6181764A (ja) | 1984-09-28 | 1984-09-28 | めん類，パン類などに好適な添加物の製法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6181764A (ko) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITRM990415A1 (it) * | 1999-06-28 | 2000-12-28 | Elio Trabucco | Composto alimentare a conformazione di spiedino pronto senza cottura. |
| JP4790666B2 (ja) * | 2007-06-15 | 2011-10-12 | 鳥越製粉株式会社 | パン様食品素材およびこれを用いたパン様食品 |
-
1984
- 1984-09-28 JP JP59205118A patent/JPS6181764A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6181764A (ja) | 1986-04-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS6154392B2 (ko) | ||
| JPS6137059A (ja) | フスマ加工品を主材とする食物繊維強化剤 | |
| JP2779584B2 (ja) | 穀類粉加工製品、豆類加工製品、米類加工製品及びその製造方法 | |
| JP3621353B2 (ja) | 魚肉入り食品の製造方法 | |
| JPS58162266A (ja) | たこ焼風のソ−セ−ジの製造方法 | |
| JPH03232467A (ja) | 混成麺類食品 | |
| JPS5886055A (ja) | そば、うどん等の麺類の製造方法 | |
| KR920000334B1 (ko) | 해조류 등을 이용한 무스프 컬러라면의 제조방법 | |
| JPH06233660A (ja) | 雑穀を素材とした麺 | |
| CN107647277A (zh) | 一种养生面及其制备方法 | |
| JPS6131069A (ja) | ポテトコロツケの素材及びその製法 | |
| JP2682661B2 (ja) | 小麦粉製品の品質改良方法 | |
| JP2010011749A (ja) | サラシア属植物の葉の粉砕物を配合した麺類 | |
| JPH0414936B2 (ko) | ||
| JPH0652B2 (ja) | ねり製品用品質改良剤およびねり製品の製造法 | |
| KR20020080813A (ko) | 바이오마늘양념을 주제로한 건강식품 및 이의 제조방법 | |
| JPS6113787B2 (ko) | ||
| JPH0365174A (ja) | 酒粕の乾燥粉末の製造方法 | |
| JPS60137242A (ja) | せんべいの製造方法 | |
| JPH07274875A (ja) | カキを用いた新規な麺類 | |
| JPH04320659A (ja) | こんにゃく精粉を用いた新規食品素材、その製造方法およびそれを用いた新規食品 | |
| CN107439940A (zh) | 一种养生米粉的制备方法 | |
| JPH04278055A (ja) | 馬鈴薯を主材とする麺と中華麺の製法 | |
| JPS59216570A (ja) | 魚肉練製品入りサラダの製造方法 | |
| JPS5974969A (ja) | 液状調味料の製造法 |